If there’s anyone who can persuade me to add kraut juice to my smoothie, stir sauerkraut into my peanut butter, or kick start my morning eggs with kimchi (that last one takes no persuasion), it’ll be Richard and Julie who cheerfully spread the gospel of probiotic, lactic-fermented, and locally sourced from their Firefly Kitchens kraut factory in hipster Ballard.
O’Brien and Climenhage take the science and art of lacto-fermentation to a whole new level in this beautifully illustrated book. From a keen look at the science and health benefits of sauerkraut and other lacto-fermented foods, to an assortment of highly original sauces, salsas, salads, dips and desserts incorporating these culinary wonders, Fresh and Fermented is bound to please both experienced and neophyte cooks.
Fresh & Fermented is a celebration of the simplicity, power, and versatility of fermented vegetables. With great clarity, user-friendly detail, and gorgeous photos, Julie O’Brien and Richard Climenhage guide readers through the fermentation process itself, followed by dozens of inspiring ways to incorporate fermented vegetables into almost anything you could imagine eating, including smoothies, popsicles, spreads, sauces, dips, salsas, marinades, and even desserts. For people wanting to incorporate the power of fermentation into their lives, this book is a great guide.
Beyond being full of mouthwatering photos and simple step-by-step recipes for kimchi, sauerkraut, and fermented carrots, the book is totally ingenious. I’m talking recipes here that include adding fermented foods into cakes, popsicle, and breakfast, including smoothies and oatmeal—I know, you’re all thinking, ‘Why didn’t I think of that?’